I am a big believer in decreasing waste and using up the whole ingredient when possible. Lemongrass is a perfect example of this. For cooking, you have to peel away the tough layers to get to the core like in this lemongrass grilled zucchini & summer squash recipe. But, you want to save those tough layers, don't let them go to waste! You can use them to infuse liquids like water or milk. I saved the lemongrass I didn't use from the lemongrass grilled zucchini recipe for this iced tea. It is a great way to use the whole stalk and this lemongrass maple iced tea is light, reinvigorating and delicious!

lemongrass maple iced tea

Combine lemongrass, mint and water and bring to a simmer. Remove from heat, cover and let steep 15 minutes; strain and chill until cold. Add maple syrup and lemon juice (if using) and stir to mix well. Serve chilled with ice, mint and a fun straw.